Friday, February 15, 2013

As promised, here is the video recipe for the Orange Crème
Anglaise recipe we featured in our Grand Marnier soufflé Valentine’s post.
You’ll find it very similar to the written version we published beneath the
aforementioned recipe, with a couple minor tweaks.

In that version I said to use medium-low heat, but it’s
probably best to go for something a little closer to medium. I was erring on
the side of safety, but it does take a while to come up to temperature, so
don’t be afraid to crank the heat up a little if you’re feeling impatient.
Unless you let this simmer, which you aren’t going to do, you shouldn’t really
have a problem with scrambled eggs.

I also remembered I like to stir a teaspoon of Grand Marnier
into the finished, cooled sauce for a little extra orange kick. Any time you heat
a liqueur, the alcohol will evaporate, which does change the flavor. By adding
a bit at the end, we get that wonderful orange cognac flavor in all its undiminished
glory. I hope you give this easy, incredibly delicious, and versatile dessert sauce
recipe a try soon. Enjoy!

17 comments:

I made this yesterday, without the video, to go with the Grand Marnier soufflés. And I just want to say that I did ok without help, but what makes Chef John great is the information he provides about technique. I made the sauce successfully, but the video explains about temperature, timing, and signs of doneness. It would have been much easier with his help.

I made souffle and sauce without the video and it came out fabulous. The sauce i made on my induction top and it was a blast so easy and relatively easy. Also taught me that butter sauces cook better on a low heat.

I've tried to make this twice before (using the "standard" methods) and both times - vanilla flavored scrambled eggs. Made this today using your method - success! So many of your recipes have made me look good - I feel like I owe you a fruit basket or something.

I made this a few days ago and it never made it to the plate..I ATE IT ALL..IS THAT BAD? Anyway, is there a way to make this into a pudding..if not I am about to go through a lot of heavy cream. I and my cardiologist thank you.

I just finished having this for desert. I made this with the Creme Anglais sauce. It truly is a fantastic desert. A couple of thoughts though. When coating the ramekin with butter and sugar try and use a powdered sugar of a finer grained sugar. It is a bit course when eating the souffle. Also the creme anglais does not use all the egg white. Go ahead and whip that with the whites for the souffle and use the extra on the side of the souffle with the creme anglais for a very nice looking and tasty side effect. Overall Chef Jon is the best. Thanks for the great recipes.

Hi Chef, can I put in the orange zest during the slow heating phase? It seems it would give up more of its flavor as it is cooked. Bonus in being strained out with any egg bits for a truly smooth final product.What do you think?